Potato crusted sea bass

basic burre blanc.

 

 

DATE: 11/12/10

QUANTITY FOR INDICATED YIELD

APPROVAL: Chef Oliver Robinson
INGREDIENTS  
KITCHEN PREPARATION 
White wine 1 cup
  combine vinegar, wine, lemon juice, and shallots in a saucepan

  bring to a boil, cook to reduce liquid until it becomes syrupy.
white wine vinegar 4 tsp
  add the cream and cook to reduce by half decrease ths heat to 

  low and gradually add the butter, stirring slowly do not whisk
lemon juice 2 tsp
  do not let mixture boil.or it will separate. Season with salt and

  pepper strain through a fine-mesh sieve into a double boiler 
minced shallots 2 tsp
  Keep warm.  

 

 
heavy cream 1/4 cup
 

 

 

 
butter 1 cup
 

 

 

 
salt 1/2 tsp
 

 

 

 
white pepper